Lal Maans | How to make Lal Maans

By Dilli 32  |  20th Nov 2015  |  
4.6 from 7 reviews Rate It!
  • Lal Maans, How to make Lal Maans
Lal Maansby Dilli 32
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

159

7





About Lal Maans

Lal Maans, a deliciously finger licking recipe to treat your family and friends. This recipe of Lal Maans by Dilli 32 will definitely help you in its preparation. The Lal Maans can be prepared within few minutes. The time taken for cooking Lal Maans is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Lal Maans step by step. The detailed explanation makes Lal Maans so simple and easy that even beginners can try it out. The recipe for Lal Maans can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Lal Maans from BetterButter.

Lal Maans

Ingredients to make Lal Maans

  • Mutton curry cut- 1 kg
  • Curd- 250gms
  • Ghee- 200gms
  • Red chillies paste(mathania chillies)- 3 1/2 tbsp
  • Whole coriander paste- 3 tbsp
  • Onion paste-3 tbsp
  • Garlic paste- 2 tbsp
  • Kachri- 1 tbsp
  • Turmeric powder- 1 1/2 tsp
  • Salt- to taste
  • Sliced onions- 250 gms
  • Fresh tomato puree- 100 gms
  • Chopped coriander- 50 gms

How to make Lal Maans

  1. Clean & wash the mutton and drain out water.
  2. Mix all the pastes, kachri and turmeric with curd.
  3. Heat the ghee in a dakchi or patila and fry the onion till golden brown.
  4. Now add the mutton and start frying, when mutton is nicely fried add the Masala, cook well.
  5. When Masala starts leaving ghee add the fresh tomato puree, cook well. Add 3 cups warm water. The water should be 2’’ above the mutton in the dakchi to cover the mutton.
  6. Now reduce the fire and cover the dakchi and cook the mutton till it is tender.

My Tip:

Mathania Mirchi:- A very special quality of chilies grows in the Jodhpur’s Mathania village. The speciality of this chili is they are thick and 5 to 6 inches long afer dried, they give lovely colour and very good aroma to the lal maas.They are easily digestible.

Reviews for Lal Maans (7)

Vandana Srivastava year ago

good
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Shalini Vermaa year ago

what is the Kachri
Reply

ambika singha year ago

I've found my next dinner party dish! so good :)
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shilpi singh2 years ago

hi... the recipe looks interesting... need to know the ingredient Kachri? is there any other name to it...
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Anjali Bhatia2 years ago

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farzana sayed2 years ago

Wat is kachri
Reply

Bindiya Sharma2 years ago

Reply